A while back we had a teachers appreciation lunch at my school. They served a pork tenderloin that was so good, I got the recipe for it. Then not long afterwards, a friend gave me a jar of roasted garlic pepper jelly. The recipe called for preserves, so I knew what the jar of pepper jelly was going to go to!
This recipe is really easy and it does not disappoint. Below is the information where you can get your own jar of Bulldog Pepper Jelly Brand Roasted Garlic Pepper Jelly. But you could use this recipe with whatever jelly/preserves makes your taste buds go “mmmm”! At the lunch, they used orange marmalade, but said that apricot preserves are even better.
Bulldog Pepper Jelly – “The jelly with a BITE!”
Roasted Garlic Glazed Pork Loin
1 pork tenderloin
Tony’s Creole Seasoning, to taste
1 tbsp olive oil
Kitchen Bouquet (Browning liquid)
1/2 jar Roasted Garlic Pepper Jelly (about 1 cup)
2 tbsp Dijon mustard
2 tbsp Worcestershire sauce
Preheat oven to 350 degrees.
Season tenderloin generously with Tony’s, set aside. Heat 1 tbsp olive oil in a cast iron skillet over medium heat. Brown the tenderloin on both sides, adding a little Kitchen Bouquet for added color.
In a small bowl, mix the jelly, mustard and Worcestershire. Brush the browned pork with the glaze, then put in the oven for 30 minutes. Check for doneness using a meat thermometer. Add more glaze then cook longer if needed.
Once done, remove from the oven and allow it to sit for at least ten minutes before slicing, to retain juices. Spoon more glaze over the top when serving.